Wednesday, October 27, 2010

How to Make Homemade Hostess Cupcakes

Making Hostess Cupcakes

These cupcakes are so incredible! (Read: these are nothing like the store bought ones.) And I'm going to teach you my method for making them. I love to share my recipes and I don't believe in keeping recipes secret - until it came to this recipe, that is. I'm not sure why, but this recipe is so perfect and so special that I didn't want to share. But I'm over it, so consider this your lucky day!

{I don't generally have the patience to take step-by-step photos, but I thought I'd try it here because frankly, I don't know how I'd explain the process using only words. Some of the photos are a little blurry, but hopefully you'll get the idea. I have whole new respect for you bloggers who take a picture of every step of a recipe!}

Making Hostess Cupcakes

First, make the retro vanilla filling and the chocolate glaze (recipes follow). These can be made a day ahead. Then bake your cupcakes. I used this recipe (omitting the cinnamon) and it makes about 45 cupcakes. You want a nice flat cupcake, not a domed one. The secret is not to fill the liners too full - 1/2 to 2/3 full at the most. It's always tempting to fill the liners a bit more, but please try to resist!

Making Hostess Cupcakes

After the cupcakes are completely cool, take a thin knife - this $5 Rada tomato knife is perfect - and cut at an angle, with the point of the knife near the bottom center of the cupcake, all the way around until you've cut an upside-down cone shape out of the cupcake. Note: the tomato knife also works wonders on a tomato! This is one handy knife that I use daily in my kitchen.

Making Hostess Cupcakes

See how it comes to a point at the bottom?

Making Hostess Cupcakes

Holding the cone with the pointed end up, slice off the pointed end with your knife. You'll end up with just the top layer of the cupcake plug. Discard (or eat) the cutaway scraps. Rest the "lid" on top of your cupcake and cut the remaining cupcakes in the same manner.

Making Hostess Cupcakes

Here are the cupcakes all ready to be filled.

Making Hostess Cupcakes

Fit a piping bag with a coupler and a medium-sized round tip and fill the bag with your vanilla retro filling.

Making Hostess Cupcakes

Fill the hole with filling ...

Making Hostess Cupcakes

...and replace the top of the cupcake. Press down lightly on the top.

Making Hostess Cupcakes

Your cupcake will now look like this.

Making Hostess Cupcakes

Dollop a spoonful of chocolate glaze on the top of the cupcake and spread it out with a small spatula or butter knife. Let this set for a few minutes before decorating.

Making Hostess Cupcakes

Swap the tip of your piping bag filled with retro filling to a small round tip - around size 3 or so. Using a coupler on the piping bag makes it easy to change tips. Then pipe the characteristic squiggly on top,

Hostess Cupcakes with Chocolate Espresso Glaze

or pipe whatever you like - an initial, stripes, dots, whatever tickles your fancy.

Sloat Cupcakes

I'm pretty sure I could open a shop that sold only these cupcakes and it would be a roaring success...

Eating Hostess Cupcakes

But for now I'll settle for just eating them. Oh, and grab a fork - they're oooey, gooey, and delicious - the perfect meld of vanilla and chocolate with a hint of espresso!

Retro Vanilla Filling

1/4 pound or one stick of unsalted butter, at room temperature
1/2 cup or 2oz powdered sugar
1/8 teaspoon salt
1/4 teaspoon vanilla extract
8 oz marshmallow creme (marshmallow fluff)

In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Add the vanilla and salt and blend well. Add the marshmallow cream and beat only until combined. Store at room temperature.

Chocolate Glaze

8 ounces or 1 cup sugar
3 ounces espresso
1/2 pound bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/4 cup or 1 ounce unsweetened cocoa
1/2 teaspoon salt
1/2 cup light corn syrup
1 cup or 2 sticks butter

In a medium saucepan, bring the sugar and espresso to a boil. Whisk in the chocolates, cocoa powder, and salt until smooth.

Place the mixture in the bowl of an electric mixer fitted with the paddle attachment. On low speed, add the corn syrup and butter. Beat until smooth and cool. Store at room temperature. The mixture should be somewhat liquid so that it makes a smooth icing on the cupcake, but not so runny that it drips down the sides. If it is too stiff, you can microwave it for about 10 seconds once or twice until it is the correct consistency.




14 comments:

  1. These look so good! I love marshmallow fluff fillings in chocolate cakes.

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  2. They do look wonderful. Thanks for sharing your secret recipe!

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  3. Oh this look the best! Thanks for sharing. i am off to Google Marshmallow Creme now!

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  4. That's brilliant, I have to try funky stuff like that with my cupcakes. You are so talented!!!

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  5. These cupcakes look so delicious. I love the marshmallow creme too.

    I’d love for you to submit one of your beautiful photos, and a link to your post, to my new baking photo gallery showcasing the beautiful baking, sweets and desserts.

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  6. we love a good hostess, devils food cupcake. you have reminded me that i need to make these again. yours look fantastic!

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  7. These are so, so pretty, and I love how the glaze keeps such a high shine. And I definitely commiserate with you about the step-by-step. It can be a pain, but that is how everyone can see what you're up to. Your photos make it crystal clear.

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  8. Oh yes- these are going on the list of 'to do' this week! Just what a girl needs who is getting over a big toothache!

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  9. Oh these sure sound good! Thanks for your recipe to try, going to surprise my husband with his favorite snack.

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  10. There is a guy in my house who would love to get his hands on one of these. They look absolutely delicious!

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  11. Much better than the original. They look great.

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  12. Believe me, these were so delicious!

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  13. These look SO delicious! I may make some... TONIGHT!!

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